my friend, bez, has just opened up her own studio for alternate therapies and invited me to the opening, and i couldn't resist asking if i could bring food. that's me, i can't help it. so from the title you're thinking i brought a dip...but i brought more - little rolls. little rolls about 7 centimetres long and 2 centmetres wide, if you must know. up until the day, i was toying with making pizzettes, passionfruit curd tarts ... anything and everything. it finally dawned on me that unless i make something less fiddly (yet delicious), the party would be over before i even got there. so i made these little rolls, for the first time, and definitely not the last. when the rolls were done, it all looked a bit boring, so to spice things up, i went with a dip. this dip .... because it was so fast (and yummy)!
100 grams sundried tomatoes
1 red capsicum, seeded and cored, cut into chunks
100 grams roasted cashews
50 grams verjuice
50 grams extra virgin olive oil
pop everything into the thermomix bowl and set the dial to close lid position. pulse the turbo button 2-3 times for a second each, or until the dip is the consistency you like.
did you know contribution disappeared even before the party had started? and i made a mountain of rolls and dip...
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Tuesday, April 12, 2011
Sunday, October 24, 2010
a stick of celery and 4 tomatoes...
what does one do with 4 tomatoes and a stick of celery?
this is what i did...and it was yum.
1 stick celery, cut into chunks
4 small/medium tomatoes
1 litre water
2 tablespoons vegetable stock concentrate
300 grams ditali pasta
place the celery and tomatoes into the tm bowl and blend for 5 seconds on speed 7. add the water and concentrate. cook for 8 minutes on speed 2 at 100 degrees.
add the pasta and cook on reverse, speed 1 1/2 at 100 degrees until the pasta is al dente, usually about 10 minutes - this depends on your pasta. the pasta thickens the liquid as it cooks, making it quite hearty.
there's a lot of hype about cooking with just a few ingredients these days, and so often those ingredients are preprepared, processed or both. the only thing preprepared about this dish was the stock concentrate, and that was homemade from scratch. it was delicious, and you should have been there to smell it.
this is what i did...and it was yum.
1 stick celery, cut into chunks
4 small/medium tomatoes
1 litre water
2 tablespoons vegetable stock concentrate
300 grams ditali pasta
place the celery and tomatoes into the tm bowl and blend for 5 seconds on speed 7. add the water and concentrate. cook for 8 minutes on speed 2 at 100 degrees.
add the pasta and cook on reverse, speed 1 1/2 at 100 degrees until the pasta is al dente, usually about 10 minutes - this depends on your pasta. the pasta thickens the liquid as it cooks, making it quite hearty.
there's a lot of hype about cooking with just a few ingredients these days, and so often those ingredients are preprepared, processed or both. the only thing preprepared about this dish was the stock concentrate, and that was homemade from scratch. it was delicious, and you should have been there to smell it.
Monday, October 4, 2010
tomato and red lentil soup
i have always waxed lyrical about how quick and easy making soup in the thermomix is to all and sundry...and finally came the day i had to whip something up at someone's place. i've started putting a bag of pantry items in the boot of my car now, where ever i go so i can just whip up something to eat on arrival. so i arrive at this person's place and all the fresh vegetable she has is 2 tomatoes...
my bag to the rescue. i had a can of chickpeas, so it could have been tomato and chickpea soup, but i also found the red lentils, so it was tomato and red lentil soup. endless possiblities.
the soup appears quite thin prior to blending, but thickens up beautifully once blended.
2 tomatoes
100 grams red lentils
1 litre stock (or water with stock concentrate to taste)
core the tomatoes and put them in the thermomix bowl with the lentils and blitz on speed 7 for 4 seconds.
add the stock or water and concentrate.
cook at 100 degrees celcius for 10 minutes on speed 2 with the MC on.
blend for one minute on speed 9.
cook a further minute on 100 degrees on speed 4.
check for seasoning and serve.
my bag to the rescue. i had a can of chickpeas, so it could have been tomato and chickpea soup, but i also found the red lentils, so it was tomato and red lentil soup. endless possiblities.
the soup appears quite thin prior to blending, but thickens up beautifully once blended.
2 tomatoes
100 grams red lentils
1 litre stock (or water with stock concentrate to taste)
core the tomatoes and put them in the thermomix bowl with the lentils and blitz on speed 7 for 4 seconds.
add the stock or water and concentrate.
cook at 100 degrees celcius for 10 minutes on speed 2 with the MC on.
blend for one minute on speed 9.
cook a further minute on 100 degrees on speed 4.
check for seasoning and serve.
Sunday, November 1, 2009
tomato and cashew dip
this is a really easy dip which takes next to no time in the thermomix. this is one of a medley of dips i have been making; they make a really good snack without too much effort.
1 onion, peeled and quartered
1 clove garlic
a good slurp of olive oil (or the oil from the sundried tomatoes
1 cup roasted, unsalted cashews
50 grams sundried tomatoes
2 medium tomatoes, quartered
pepper to taste
place the onion and garlic into the thermomix bowl and chop for 4 seconds on speed 6.
add the oil and cook for 3 minutes at varoma temperature on speed 1.
add the nuts, tomatoes and pepper and blitz for 20 seconds on speed 6.
cook for 5 minute at 80 degrees celcius on speed 4.
this thickens as it cools and spreads nicely on a nice sturdy slice of bread. this recipe makes enough to fill 2 dip bowls, so i usually pop one in the fridge or pass it onto my neighbour or the next person who comes over.
1 onion, peeled and quartered
1 clove garlic
a good slurp of olive oil (or the oil from the sundried tomatoes
1 cup roasted, unsalted cashews
50 grams sundried tomatoes
2 medium tomatoes, quartered
pepper to taste
place the onion and garlic into the thermomix bowl and chop for 4 seconds on speed 6.
add the oil and cook for 3 minutes at varoma temperature on speed 1.
add the nuts, tomatoes and pepper and blitz for 20 seconds on speed 6.
cook for 5 minute at 80 degrees celcius on speed 4.
this thickens as it cools and spreads nicely on a nice sturdy slice of bread. this recipe makes enough to fill 2 dip bowls, so i usually pop one in the fridge or pass it onto my neighbour or the next person who comes over.
Saturday, March 21, 2009
my dad's version of satay
having given you a version of pretend satay sauce yesterday, i thought i'd give you a version of pretend satay today.
my dad never cooked much. this isn't to say he didn't know how, but he just never did. this was something he concocted when he did. for me, this is comfort food because it has memories of my dad with it. i love my dad.
a splash of oil
1 onion, cut into eight wedges
a piece of skirt steak, sliced across the grain, sprinkled with a little salt
1 or 2 tomatoes cut into wedges
pineapple pieces
some satay sauce, according to your liking
heat the oil in a frypan over high heat.
throw in the onions and give them a good toss around every so often. you want them to have a little colour here and there. set aside.
put in another splash of oil in the frypan, again over high heat. pop in the slices of meat to cover the pan evenly and allow to colour on one side for about a minute. flip it over and brown the other side. set aside. the meat should be golden outside, but undercooked.
in the same frypan, again over high heat, return the onions and add the tomatoes, pineapple and satay sauce. once fully heated and boiling (and no doubt splattering, so have a lid handy), add the meat, give it a good stir and remove from the heat and serve with plain rice and vegetables.
my dad never cooked much. this isn't to say he didn't know how, but he just never did. this was something he concocted when he did. for me, this is comfort food because it has memories of my dad with it. i love my dad.
a splash of oil
1 onion, cut into eight wedges
a piece of skirt steak, sliced across the grain, sprinkled with a little salt
1 or 2 tomatoes cut into wedges
pineapple pieces
some satay sauce, according to your liking
heat the oil in a frypan over high heat.
throw in the onions and give them a good toss around every so often. you want them to have a little colour here and there. set aside.
put in another splash of oil in the frypan, again over high heat. pop in the slices of meat to cover the pan evenly and allow to colour on one side for about a minute. flip it over and brown the other side. set aside. the meat should be golden outside, but undercooked.
in the same frypan, again over high heat, return the onions and add the tomatoes, pineapple and satay sauce. once fully heated and boiling (and no doubt splattering, so have a lid handy), add the meat, give it a good stir and remove from the heat and serve with plain rice and vegetables.
Monday, October 20, 2008
my favourite tomato sauce for pasta
this is a really basic tomato sauce, but it's very good because of its simplicity. i learnt how to make this watching mary, julia's mum, make this whenever i was lucky enough to be invited over their house. i remember cooking this for julia when we were in paris; i was thrilled when she said it was just like her mother's!
i think the main difference between this tomato sauce and the other italian tomato sauces i've tried is that there is no onion in this sauce. i'm not sure whether it is because julia's mother is from northern italy with a yugoslavic background that there isn't any onion, but whatever the reason, this sauce is simply perfect - to me. there is also the addition of chilli. this is added for warmth, not burning spiciness, unless burning spiciness is what you are looking for.
1/4 to 1/2 cup extra virgin olive oil
2 cloves garlic, crushed
1 chilli, fresh or dried, seeded if only warmth is desired
1 can italian peeled tomatoes, crushed
salt
basil
gently heat the olive oil in a heavy saucepan. add the garlic and chilli. allow the garlic and chilli to bathe in the warm oil and impart their essence. on no account allow the garlic to burn.
add the canned tomatoes carefully so as not to let the slash into the hot oil. allow to simmer until thickened. taste with a clean spoon and salt to taste. remember that this is a sauce and the saltiness will be diluted when the pasta is added, so ensure the sauce is salted adequately.
just before serving, tear basil leaves into the sauce and pour over the pasta.
i think the main difference between this tomato sauce and the other italian tomato sauces i've tried is that there is no onion in this sauce. i'm not sure whether it is because julia's mother is from northern italy with a yugoslavic background that there isn't any onion, but whatever the reason, this sauce is simply perfect - to me. there is also the addition of chilli. this is added for warmth, not burning spiciness, unless burning spiciness is what you are looking for.
1/4 to 1/2 cup extra virgin olive oil
2 cloves garlic, crushed
1 chilli, fresh or dried, seeded if only warmth is desired
1 can italian peeled tomatoes, crushed
salt
basil
gently heat the olive oil in a heavy saucepan. add the garlic and chilli. allow the garlic and chilli to bathe in the warm oil and impart their essence. on no account allow the garlic to burn.
add the canned tomatoes carefully so as not to let the slash into the hot oil. allow to simmer until thickened. taste with a clean spoon and salt to taste. remember that this is a sauce and the saltiness will be diluted when the pasta is added, so ensure the sauce is salted adequately.
just before serving, tear basil leaves into the sauce and pour over the pasta.
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